Published on : Friday, May 21, 2021
Sintoho and Dai Forni restaurants at Four Seasons Hotel Kuwait at Burj Alshaya are reopening on May 23, 2021, welcoming back guests and foodies from the city’s discerning dining community. Leading an energised culinary team across both of the Hotel’s rooftop dining destinations is Executive Chef Sebastiano Spriveri.
“We are thrilled to be welcoming our friends back,” smiles Chef, referring to restaurant patrons who have frequented Sintoho and Dai Forni since the Hotel’s celebrated opening in 2017. “My team is excited and ready to get back to delivering exceptional dining experiences again,” he remarks, pointing to the unwavering passion and commitment of his colleagues across the two restaurants.
Already having established the Hotel’s 21st floor eateries among the most respected in the city, Spriveri intends to build on the recent momentum gained by Sintoho’s Asian concept and the truly authentic Italian experience that Dai Forni delivers. “I can’t wait to showcase some new dishes in the menus. I like to think that we have added a little more depth to the dining experience on offer in both locations,” he adds.
Recently celebrated for its reimagined menu and sophisticated evening ambience that has captivated diners from the city’s competitive dining scene, there is no doubt that Sintoho welcomes back diners with an elevated dining experience on offer.
Panoramic city views set the scene for a lively meal at the Hotel’s rooftop hot spot. Signature flavours originate from the restaurant’s robata grill, sushi counter and teppanyaki station, producing a plethora of ever-popular dishes that combine perfectly into an Asian feast ideal for sharing.
“I’m particularly excited about Sintoho, which has a great energy and has been growing in popularity as we have evolved the concept,” points out Chef, alluding to the increased popularity of the Asian rooftop’s stellar menu of favourites including rock popcorn prawns and stone pot rice with wagyu beef ribs.
Firm-favourites such as black cod and signature Peking duck, combine with an eclectic range of sharing dishes such as sushi, sashimi, bao, tacos and sliders that makes a dining experience at Sintoho one of conviviality and culinary discovery.
The menu is complemented by stunning dessert options, including the new favourite of frozen mooncake served with peach and vanilla ice cream, pink guava and peach salad, garnished with Thai basil.
Offering spectacular views from the 21st floor, fine Italian dining and the unique sophisticated style of Dai Forni combine to create the perfect environment for any occasion. Under the leadership of Sicilian-born Chef Sebastiano Spriveri, it is no wonder that Dai Forni’s “true-to-concept” offering has made it a regular spot for many loyal guests.
Returning patrons can rest assured that old favourites will return, as well as new seasonal dishes such as the tagliolini al doppio uovo, handmade angel hair pasta with butter and thyme emulsion and black truffle shavings. For meat lovers, Chef has introduced the imaginative costolette di agnello, Australian lamb chops served with broccolini, buffalo mozzarella and an arrabiata sauce.
Meanwhile, impressive wood-fired pizza ovens continue to produce outstanding Italian classics with more imaginative alternatives such as the parmigiana (tomato sauce, fried eggplants, buffalo mozzarella, aged parmesan cheese, basil leaves) all sharing the kitchen’s deep-rooted passion for using only the highest quality ingredients and authentic preparation methods.
Sintoho and Dai Forni are situated on the 21st floor of Four Seasons Hotel Kuwait at Burj Alshaya.
Tags: Four Seasons Hotel